Grasshopper Pan Pie

A favorite frozen cocktail, reinvented as a no-bake pie! Refreshingly minty, chocolate-y, smooth and creamy — what more could you could ask for from dessert?

Hands-On Time: 20 min.
Total Time: 2 hrs. 40 min.
Serves: 20 | Difficulty: Easy

  • 48 crème-filled chocolate sandwich cookies (1 lb., 3.1 oz. package)
  • ⅓ cup butter, melted
  • 2 bags (10 oz. each) marshmallows
  • 1½ cups whole milk
  • ¾ cup crème de menthe liqueur
  • 1½ cups whipping cream
  • Chocolate-mint candies, coarsely chopped for garnish
  1. Coarsely grind cookies in a food processor.
  2. In a large bowl, stir cookie crumbs and butter together until thoroughly combined. Transfer mixture to a 13”x9” baking pan. Press into pan to cover bottom and form crust.
  3. In a large saucepan, combine marshmallows and milk. Cook over medium heat, stirring occasionally, for 5 minutes (until melted and blended). Add liqueur and stir until blended (no streaks should remain). Transfer to a large bowl; allow to cool for 20 minutes.
  4. In another large bowl, beat whipping cream until stiff peaks form. Gently fold into cooled marshmallow mixture, until thoroughly combined. Pour over crust in pan.
  5. Freeze pie for 1 hour. Remove from freezer; sprinkle with chopped candies. Freeze at least 1 more hour before serving.
Nutrition Analysis:

Per serving: Calories 320, Calories from Fat 110, Total Fat 13g (20% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 150mg (6% DV), Carbohydrates 48g (16% DV), Dietary Fiber < 1g (3% DV), Sugars 33g, Protein 2g, Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 6%.

View Party Plan: Make it & Bake it for the Holidays!